Salmon Teriyaki with Carrots and Onions

Total Time:
2 hr 10 min
30 min
40 min
1 hr

4 servings

  • Teriyaki sauce:
  • 2 -inch piece fresh gingerroot
  • 2/3 cup soy sauce
  • 1/4 cup mirin (sweet Japanese rice wine) or medium-dry Sherry
  • 1/4 cup, plus 1 tablespoon cider vinegar
  • 1/4 cup sugar
  • 4 (1/2 inch-thick) salmon steaks
  • 4 carrots
  • 2 onions
  • 2 tablespoons vegetable oil
  • Garnish: 4 scallion greens, cut decoratively
  • To make teriyaki sauce: Peel and chop ginger to yield 3 tablespoons. In a small saucepan simmer sauce ingredients, stirring until sugar is dissolved, until reduced to about 1 cup and cool to room temperature in a metal bowl set in a larger bowl of ice and cold water.

  • In a baking dish large enough to just hold salmon steaks in 1 layer, marinate salmon in sauce, turning to coat, 15 minutes.

  • While salmon is marinating, cut carrots in half and slice into 1/4-inch slices. Peel onions and slice into 1/4-inch slices. In a large saucepan of boiling salted water, blanch vegetables 2 minutes, or until crisp-tender, and drain in a colander. Transfer vegetables to a bowl of ice and cold water to stop cooking and drain well.

  • In a 10-inch heavy skillet (preferably cast iron) heat oil over moderately high heat until hot but not smoking. Transfer salmon to skillet with a metal spatula, letting excess sauce drip off and reserving, and reduce heat to moderate. Saute salmon, turning once, until just cooked through and browned well, about 2 1/2 minutes on each side, and transfer to 2 plates. Pour off oil and cook vegetables, stirring, 1 minute. Add reserved sauce and boil, stirring, 1 minute, or until thickened.

  • Spoon vegetables and sauce over salmon and garnish with scallion greens.

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